These shockingly rich and gooey chocolate chip chickpea blondies are one of the most popular recipes I’ve ever posted!
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Even readers who don’t normally like healthy desserts LOVE these blondies!
Have you tried them yet???
In the years since first coming up with the recipe, I’ve served it probably over a hundred times to both strangers and friends, always with rave reviews.
No one can ever believe the ingredients or resist the charms of the moist and fudgy secretly healthy blondies.
Also try these Vegan Chocolate Chip Cookies
No dairy
No butter
No eggs!
White Bean Blondies
The recipe works with either chickpeas (garbanzo beans) or white beans like cannellini (white kidney beans) or great northern beans.
I like both versions equally, but many readers say they prefer using white beans because the resulting batter is smoother.
*Sugar note: You can use regular sugar, coconut sugar or date sugar, brown sugar, evaporated cane juice, or xylitol or granulated erythritol for sugar free blondies.
I once made a batch using stevia, which I thought were delicious. But my friends informed me they tasted like bars of soap. So make that substitution at your own risk!
For refined-sugar-free blondies, try these Sweet Potato Blondies
Above, watch the chickpea blondie recipe video
How to make chickpea blondies
Start by gathering all of the required ingredients.
If using canned beans instead of cooked, be sure to rinse and drain them very well.
(The drained liquid can actually be used to make Vegan Marshmallow Fluff!)
Preheat the oven to 350 degrees. Blend everything together except the chocolate chips until it resembles cookie dough.
I use and recommend a food processor for smoothest blending and best texture, but some readers say they’ve used a blender (making sure to stop the machine and stir the contents occasionally) with good results.
Stir the chocolate chips into the batter, and smooth into a greased or parchment-lined 8-inch pan. Add a few chocolate chips to the top if desired.
Bake 30 minutes on the oven’s center rack, then remove while they’re still a bit gooey, because they will firm up as they cool.
Chickpea Blondies
Ingredients
- 1 can chickpeas or white beans, or 1 1/2 cups cooked
- 1 tsp baking powder
- 1/4 tsp each: salt and baking soda
- 3/4 cup granulated sugar of choice (Substitutions are listed above)
- 1/3 cup flour (white, oat, spelt, sorghum, or 1/2 cup almond flour)
- 1/4 cup applesauce, mashed banana, or yogurt
- 3 tbsp oil or 1/4 cup nut butter
- 1/2 cup chocolate chips, or more if desired
Instructions
- Preheat oven to 350 degrees. Drain and rinse beans very well. Blend all ingredients (except chips) until very smooth in a good food processor (see not above about using a blender). Mix in chips, and scoop into a greased or parchment-lined 8×8 pan. Optional: you can stick some chocolate chips on top of the batter as well. Bake for 30 minutes. They'll look a little undercooked when you take them out, but they firm up as they cool.View Nutrition Facts
Video
Notes
More Healthy Chickpea Desserts
Flourless Banana Blender Muffins
Hi Katie,
I just wanted to let you know I made this blondies twice:
first one with PB and the second one with virgin coconut oil. They both were delicious but my son (25 yo, not vegan) said he liked the virgin coconut oil version better. On both I used 2 Tbs of oats and 2 tbs of flax=1/4 of cup.
Next time I will try with carob chips instead and see how it goes, I like carob very much..that’s why.
Thank you Katie!
Hi, I would like to know the Stevia version, I love stevia, and that sound great
I made these with chickpeas and didn’t love them. Then I tried again with butter beans– wow! Butter beans are large Lima beans, apparently, but they are super mild. No bean taste at all. I highly recommend using butter beans (and, of course, rinsing them really well!) They were delicious.
navy beans are good also, maybe the softer beans work better for this…
OMG< these are amazing!! Im making them for the second time, and you would never guess they are so healthy.
In case anyone was wondering, a blender can work!
I blended the white beans, wet ingredients, & sugar ( I used half brown sugar & half blue agave nectar) then poured into a bowl & stirred in the flax and soy nut butter (allergic to nuts), and I used half white half milk chocolate chips.
Hi! Just want to report that I made these with dates instead of sugar (I dont eat sugar…) and it worked out perfectly! I made bigger portion to fit my baking tin, used 450g white beans and 100g dates, which is around half sweetness of Katie’s original recipe, and it is sweet enough for me (but I think maybe not sweet enough for you if you are used to normal desserts) Couldnt taste bean at all! PB+chocolate combination is all win :DDD Thank you Katie!
Used this recipe but was craving chocolate so added coco and instead of sugar used raisins and maple syrup for sweetener. I like it and even my kids ate it
Thanks
YUM! Love chick peas, going to make these tonight.
One question, how would you do the Stevia version? Thanks for all the great recipes!
These look awesome, but I was just wondering,would they freeze well?
Hello i just made your blondies!! tastee really greatt <3
but i have a question:
does canned chickpea have that kinda weird smell?
After i bake it i still can smell it, or is it supposed to smell like that?
Thankyouu
I think if you rinse them well, they shouldn’t have a weird smell. Then again I’ve never actually smelled them up close. I know they TASTE good, and that is all that matters 😉
Looking forward to making these….can you use almond butter instead of peanut butter?
Hi Katie et al — my sister, who is super healthy yet reasonable, sent me a link to this — just wanted to say what a brilliant idea, chocolate chip blondies that are healthy. Will have to tweet myself @reentiz. Also I might have to try for my husband — have a big ol’ bag of flax seed to use up. Nice work!
wow your right peanut butter makes anything taste better!
Hi! Loooove your blog:-) .question ,have you ever used date sugar in recipes ? Not to be confused with date syrup. Its not super sweet but I like it and the texture it brings.I’m not a stevia fan so I’m usually using date sugar,honey,or agave.just was curious if you use it:-)
These are soooo delicious!! I had a huge sweet craving, so I made these tonight for dessert!
I’ve made these a couple of times without the extra salt and my toddler LOVES them! I’m always looking for ways to get extra protein and good fats into her, so thank you!